Easy gluten free cacao almond teff brownies recipe
For a little change from boring old brownies, try including some ground cacao nibs to add texture to your batter. A topping of slivered almonds will increase the crunch!
Cacao nibs add extra texture to these brownies
Gluten free cacao almond teff brownies recipe
- Contains EGGS
- Contains NUTS
- 200 grams semisweet dairy-free chocolate chips
- 85 grams palm oil shortening
- 2 eggs, room temperature
- 190 grams coconut sugar
- 5 mL vanilla extract
- 3 grams baking powder
- 1 gram fine salt
- 100 grams teff flour
- 60 grams slivered almonds
- 60 grams ground cacao nibs
Preheat oven to 350 degrees F.
Combine eggs, sugar, and vanilla extract. Sift in salt, baking powder, teff flour, then add 50 grams of chocolate chips and the ground cacao nibs, mixing thoroughly.
In a large metal bowl, melt the palm oil shortening and remaining chocolate together over a saucepan of hot water. Let cool slightly (2 to 3 minutes), than stir into flour mixture.
Grease an 8 x 8 baking dish. Transfer batter to baking dish and smooth out the top until level. Scatter the slivered almonds across the top.
Bake 40 minutes or until your tester comes out clean. Cool for 20 minutes, then cut into bars.